Serves: 2
  • 2 boneless, skinless chicken breasts
  • ½ cup raspberries
  • ½ red onion, sliced
  • ¼ cup pomegranate vinaigrette
  • 1 cup spinach
  • 1 cup quinoa
  • ¼ cup gorgonzola, crumbled
  • 1 teaspoon garlic powder
  • Salt & pepper
  1. Bring 1 cup quinoa and 2 cups water to a boil in a saucepan over medium-high heat. Reduce heat to simmer and cover for 20 minutes.
  2. Season chicken breasts with garlic powder and salt & pepper. Cook in a skillet over medium heat, until no pink remains. Remove chicken from pan and slice.
  3. Return chicken with red onion to pan over medium heat and cook until onion becomes tender.
  4. Add pomegranate vinaigrette and spinach to pan. Stir until spinach is wilted. Remove from heat.
  5. Serve stir fry over prepared quinoa. Top with raspberries and gorgonzola.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/04/02/raspberry-quinoa-stir-fry/